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A Comprehensive Review on Vacuum Impregnation: Mechanism, Applications and Prospects

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Abstract

Vacuum impregnation (VI), the revised version of osmotic dehydration technology (OD), is used to improve the nutritional properties of food products and promote the production of fortified foods by adding functional elements to the impregnating solution. This emerging technology can be applied to get food matrices with superior quality, better shelf life, improved sensory and nutritional characteristics. A comprehensive review of vacuum impregnation for the food sector is scanty at the moment. The current review covers the basic features of vacuum impregnation, its mechanism, variables that influence the processes, applications and recent advancements in the field of vacuum impregnation viz. ultrasound, pulsed electric field, microwave, ohmic heating and high pressure processing. The compilation of the applications of vacuum impregnation technology for various operations in a variety of matrices indicates the potential of the technology in food processing. A detailed description regarding the major industrial applications of vacuum impregnation and the challenges faced by the industry is also envisaged with emphasis on its future prospects.

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Fig. 1
Fig. 2

(Adopted from Guz et al., 2020)

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Data Availability

All data underlaying the results are available as part of the article and no additional source data are required. The data that supports the findings of this study are available within the article (and its supplementary material). All the data for the range of process parameters for VI of dehydrated and minimally processed foods (Table 1) are available at Springer Nature (Food Engineering Reviews), https://doi.org/10.1007/s12393-022-09312-4. All the data for (Fig. 2) are openly available at MDPI (Processes), https://doi.org/10.3390/pr8040428.

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Acknowledgements

The authors thank Director, ICAR-Indian Institute of Spices Research, Kozhikode and Dean, School of Ocean Science and Technology, and Kochi, Kerala, India for the support and guidance during the preparation of the manuscript.

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Authors and Affiliations

  1. Department of Food Science and Technology, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala, 680666, India

    P. Saleena

  2. Crop Production and Post Harvest Technology, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala, 673571, India

    E. Jayashree & K Anees

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Saleena P: conceptualization—writing original draft. Jayashree E: conceptualization—editing and review. Anees K: editing and review.

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Saleena, P., Jayashree, E. & Anees, K. A Comprehensive Review on Vacuum Impregnation: Mechanism, Applications and Prospects. Food Bioprocess Technol 17, 1434–1447 (2024). https://doi.org/10.1007/s11947-023-03185-z

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